Friday, April 17, 2009


  • 150g butter
  • 25g icing sugar
  • 10g milk powde
  • 250g super fine flour
  • 1 egg yolk


  • 5 egg yolks
  • 2 egg whites
  • 200ml UHT milk
  • 75g sugar
  1. To make the pastry,mix the pastry ingredients to form a dough with hands. Chill dough in the fridge for 30 mins.
  2. Make filling by boiling the UHT milk & sugar with low heat until the sugar melted.Leave aside to cool.Add in the beaten egg yolks & whites(shift away the bubbles).Stir well.
  3. Roll out dough to 3mm thickness & line onto tart tins.Prick the bottom of the pastry all over with a fork.Bake blind for 10 mins.
  4. Fill the tart pastry with the filling mixture until 3/4 full. Bake for 15-20 mins or until the egg set.

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